Bechamel Sauce Recipe

Note: This is not an authentic dish, it is just my version of making Bechamel Sauce.

Bechamel Sauce is a medium-thick white sauce and can be coated with so many dishes. It is one of my favorites when it comes to eating something healthy and light. Bechamel sauce adds a savouring taste to many cooked dishes and especially leftovers. I often have cooked spinach as leftovers, all I do is bake a delicious Spinach Lasagne with the Bechamel sauce. SO CONVENIENT 🙂

Tip: You can get the perfect smooth sauce if you add hot milk into the recipe.

Some of the recipes you can make with this amazing pasty Bechamel Sauce:

  • Lasagne
  • Pasta
  • Pie
  • Quiche
  • Classic Mac and Cheese
  • Crepes with Bechamel Sauce
  • Fried Fish fillets and potatoes under Bechamel Sauce with lemon wedges

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  • 4 tsp of salted butter, room temperature (optional, you can also use unsalted butter)
  • 1 large tbsp of flour
  • 2 cups of hot milk
  • 1 egg (optional)
  • 1/2 of an onion, finely minced
  • 3 cloves of garlic, finely minced
  • 1 tbsp of thyme leaves
  • 1/2 cup grated parmesan
  • 3 tbsp of grated cheddar cheese
  • Parsley leaves to garnish


  1. Melt the butter into a saucepan over low heat, add the garlic, onions and thyme leaves.
  2. Add the flour and stir constantly until the paste cooks – about 1 minute to avoid brown color. Pour the milk and blend together with flour and allow to cook for 5 minutes until sauce bubbles and thickens.
  3. Add the parmesan cheese and mix well together into the sauce.
  4. Add the eggs and cheddar cheese before 3 minutes cooking is done, together with salt and pepper. Mix well together.
  5. Top on with parsley. You can add your cooked pasta into the sauce and combine together with a spachler.

Bon Appétit


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